Roast Halibut With Herb Butter
This recipe for roasted halibut with herb butter is a delightful dish that brings out the freshness of the sea with a burst of herbaceous flavors. Tender halibut fillets are seasoned with a zesty herb butter mixture, then roasted to perfection on a bed of sweet onions. The herb butter adds a rich and aromatic finish that elevates the dish to gourmet levels. Perfect for a special dinner or a festive gathering, this recipe is sure to impress your guests with its elegant simplicity and bold flavors.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 tsp. minced fresh flat-leaf parsley
- 1 tsp. minced fresh thyme, plus 3 or 4 sprigs
- 1 tsp. minced fresh chives
- Finely grated zest of 1 lemon
- Juice of 2 lemons
- Salt and freshly ground pepper, to taste
- 1 large yellow onion, thickly sliced
- 2 lb. halibut fillet, patted dry
- 1 1/2 tsp. olive oil
Instructions
- <b>Make the herb butter</b>
- In a bowl, using a fork, beat the butter until soft and light. Add the minced parsley, thyme and chives, the lemon zest and juice, and a pinch <i>each</i> of salt and pepper, then beat until thoroughly blended. Taste and adjust the seasonings with salt and pepper. Set aside at room temperature. (The herb butter may be prepared up to 2 days in advance and stored, tightly covered, in the refrigerator.)
- <b>Season the halibut</b>
- Preheat an oven to 400&#176;F. Oil a baking dish just large enough to accommodate the halibut.
- Spread the onion slices in a single layer in the prepared baking dish. Scatter the thyme sprigs on top. Measure the halibut at its thickest point, then rub it with the olive oil and season lightly with salt and pepper. Place the halibut on the onions.
- <b>Roast the halibut</b>
- Roast until an instant-read thermometer inserted into the thickest part of the halibut registers 120&#176;F. Total cooking time will be about 10 minutes per inch of thickness, but start checking 5 minutes before the halibut is scheduled to be done to avoid overcooking.
- Divide the halibut among individual plates and top each serving with herb butter. Place some of the onion slices alongside and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Seafood,</I> by Jay Harlow (Oxmoor House, 2007).
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